Directions: For the turkey: Place a 21/2-gallon zip-close plastic bag upright in a large bowl. Place the turkey in the bowl, then pour in the cider, salt, brown sugar, sage and peppercorns. Seal the bag, squeezing out as much as possible as you do so. Massage the bag to mix the ingredients in the liquid. Refrigerate and let brine for a minimum of 8 hours, turning the turkey now and again.

When ready to roast, heat the oven to 350. Fit a roasting pan with a rack.

Remove the turkey from the brine and discard the brine. Pat the turkey dry with paper towels, then set it onto the roasting rack. Roast for 2 to 21/2 hours, or until the temperature of the breast reaches 160 and the thighs reach 170. If the turkey begins to darken too much, cover it loosely with foil.

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Transfer the turkey to a serving platter, wrap with foil, then set a couple of layers of bath towels over it to keep it warm.

Remove the rack from the roasting pan. Place the roasting pan over medium heat on the stovetop (you may need two burners) and bring the juices to a simmer. Add the wine and scrape up any browned bits on the bottom of the pan. Pour the broth into the pan, whisking continuously. Then add the flour and whisk to combine. Simmer for 5 minutes, while continuing to stir. Season with sage, salt and black pepper.

Source: Associated Press

Ginger Flan with Caramelized Oats and Calvados Cranberries

For the Calvados cranberries:

1 cup dried cranberries

1/2 cup Calvados (apple brandy)

For the caramelized oats:

3/4 cup extra-thick rolled oats

1/2 cup sugar

Pinch of salt

1 tablespoon unsalted butter

For the custard:

1 cup heavy cream

1/4 cup sliced fresh ginger

14-ounce can sweetened condensed milk

12-ounce can evaporated milk

Pinch of salt

2 whole eggs

3 egg yolks

2 teaspoons cornstarch

2/3 cup sugar

Directions: In a small bowl, combine the cranberries and Calvados. Cover and let soak overnight.

Line a baking sheet with parchment paper.

In a medium skillet over the medium-high heat, toast the oats, stirring often, until fragrant, about 5 minutes. Add the sugar and the salt, then stir until the sugar melts and turns golden brown. Remove the skillet from the heat and stir in the butter. Spoon onto the prepared baking sheet and set aside to cool.

Heat the oven to 350. Line a 9-by-13-inch pan with a kitchen towel. Have ready eight 4-ounce ramekins that will fit in the pan.

In a small saucepan over medium heat, combine the cream and ginger. Bring to a simmer, then turn the heat off and cover. Let sit for 15 to 20 minutes.

When the cream has finished steeping, strain it into the egg mixture, discard the ginger. Stir together the eggs and cream.

In another small pan over medium, heat the sugar until it melts and turns golden brown. Pour a small amount of the caramel into the bottom of each ramekin, swirling to coat the bottom. Divide the custard mixture between the ramekins, then place the filled ramekins into the towel-lined pan.

Place the pan in the oven and carefully pour enough hot water from the kettle around the ramekins to come halfway up the sides, being careful not to get any water in the custards. Bake for 40 to 50 minutes, or until the custards are just set. Remove from the pan of water and let sit at room temperature until the ramekins are cool enough to handle. Refrigerate at least 2 hours.

When ready to serve, run a paring knife around the edges of the ramekins. Place a dessert plate over the top of a ramekin and invert. Lift the ramekin off the plate, allowing the custard to slide out. Spoon some of the soaked cranberries onto the plate around the custard, then top with the caramelized oats.

Directions: In a large skillet over medium-high heat, combine the butter and cinnamon. When the butter has melted, add the pears and saute until they are softened, about 5 minutes. Add the cranberries and apricots, then cook for another minute. Set aside off the heat.

To make the crust, in a food processor combine the flour, salt and sugar. Pulse to mix, then add the egg and water and pulse until incorporated. Add the butter and pulse just until a dough comes together.

Transfer the dough to a lightly floured surface and roll out to 1/8 inch thick. Cut circles from the dough sized to fit your tart pans. Press the circles into each pan, trimming the edges as needed. Place the tart pans on a baking sheet and set in the freezer while you make the filling.

To prepare the filling, bring a medium pot of salted water to a boil. Add the carrots and boil until tender, 12 to 15 minutes. Drain the carrots, then transfer to the food processor. Add the butter and process until smooth.

Allow the carrots to cool slightly, then stir in the thyme, sage and lemon zest and juice. Taste and season with salt and pepper, then mix in the egg yolks. Spoon the carrot mixture into the prepared tart shells and bake, leaving the tarts on the baking sheet for ease, for 20 to 25 minutes, or until the crust is a light golden and the filling is set. Serve warm or at room temperature.

Directions: In the bowl of an electric mixer fitted with the paddle attachment, combine all ingredients. Mix on low until combined, then increase speed to high and mix for another 2 minutes.

Remove the paddle, then cover the bowl with plastic wrap. Allow to rest for 1 hour, or until the dough is puffy. Meanwhile, coat a baking sheet with cooking spray.

Scrape the dough out onto a lightly floured surface. Divide the dough into 12 pieces, rolling each into a ball. Arrange on the prepared baking sheet. Cover and allow to rise in a warm place until puffy, about 1 hour.

Toward the end of rising, heat the oven to 350.

Moisten the tops of the rolls lightly with water, then sprinkle with ground flax seeds. Bake for 15 to 20 minutes, or until golden and cooked through.

In a food processor, combine the pecans, cake flour and 1/4 cup of the sugar. Process until finely ground. Transfer to a large bowl and set aside.

In a medium bowl, use an electric mixer to beat together the egg yolks and another 1/4 cup sugar until thick and pale. Set aside.

In another very clean bowl with a clean whisk, beat together the egg whites, salt and the remaining 1/4 cup sugar until thick and glossy stiff peaks form.

Gently fold the egg yolks and half of the egg whites into the pecan flour. Fold the remaining egg whites in to the mixture until thoroughly but gently combined. Spoon the mixture into the prepared pan and bake for 30 to 40 minutes, or until a toothpick inserted at the center comes out clean. Set aside, in the pan, to cool completely.

While the cake is baking, begin the mousse. In a medium saucepan, whisk together the cornstarch and sugar, then add the eggs and whisk until smooth. Add the lemon juice and zest, then set over medium heat. Whisking constantly, bring the mixture to a boil; cook until it thickens. If there are any lumps, strain the mixture. Transfer to a large bowl and set aside to cool.

Once the cake and mousse base are both cool, in a large bowl use an electric mixer to whip the heavy cream to medium peaks. Fold half the cream into the mousse base. When thoroughly combined, fold in the remaining whipped cream. Spoon or pipe the mixture onto the cake. Garnish with toasted pecans and refrigerate at least 2 hours.

When ready to serve, run a paring knife around the edge of the pan and loosen the sides. Remove the sides of the springform pan and serve.

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